So I'll start out by saying, yes, the menu as written is confusing. But don't let that prevent you from trying the new PS. The food is nothing like Tiffany Derry's. In my mind, it's better. It's something Dallas has been missing. The new menu is very much a reflection of the new chef's experience from El Bulli, Alinea, and French Laundry. Each dish has many components, textures and flavors. Just fabulous.
So what we had:
We were fortunate where we got to try items from both the bar menu and the dining room menu.
Free Range BBQ Chicken Wings (bar menu) - Amazing...I am at a loss for words
Prince Edwards Mussels (dining room menu) - Very very good. I especially liked that there is no cream in the mussels, yet the sauce is nice and rich and thick.
Cure smoked Salmon (dining room menu) - Presentation was very Alinea like...smoked salmon hanging down over a piece of charcoal, and the charcoal smokes up as oil drips from the salmon. Solid dish, but of all the things I had, it's one I could pass on. Doesn't mean anything bad about the dish, but the others were very good.
Edible Dali (dining room menu) - The wow factor in the presentation is worth it, but the dish itself probably doesn't have the bang for your buck. You get this phyllo, which is presented to you on a mini easel, and you're given a paintbrush. So pretend the phyllo is a canvas. On a separate plate you get like 20 "spheres" (molecular) ranging from fruits to olives.
Avacado Salad (dining room menu) - Delicious. You had avacado mousse, with various tomatoes. Recommend sharing, unless you're hungry.
Mozzarella Salad (dining room menu) - Unreal. They make their own mozzarella. We were fighting over this. It's a big place, so unless you're hungry, I'd recommend sharing this.
Main courses - it was 4 of us, and we got 4 different things to share: The halibut, ribeye, chicken and a duck confit (special). They were all delicious. People at the table loved the chicken. I liked them all, so I can't decide which one was my favorite. The portions are good sized.
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